Brenda made a sweet version with brown sugar and a savory version with garam masala and cumin. She coated them with corn starch and olive oil prior to baking, but they did not turn out particularly crispy.

Slynn: Rosemary Focaccia

Slynn used the Veganomicon recipe for this bread. It was topped with coarse salt, rosemary, and olive oil.

Billy: Falafel with Raita

Billy tried to make his own yogurt for the raita base, but it didn’t quite turn out how he wanted. Instead he used a blend of coconut and almond yogurts.

John: Black Bean Chipotle Pesto Pasta

This pesto smothered pasta contained chipotle peppers and pistachio.

Lauren: Lemongrass Meringue Pie

Containing a very sweet lemon filling that was steeped with lemongrass, this pie was topped with an Ener-G Egg Replacer meringue (beat together cold water, egg replacer, and sugar).